Very Nutty Chocolate Bark

By Brooke Alpert and Patricia Farris
Very Nutty Chocolate Bark

The Sugar Detox app includes over 50 simple and carefully balanced low-sugar recipes, from nutritious vegetarian breakfasts, like spinach-egg muffins, to filling dinners, like herb-roasted chicken. Available to purchase here.

This chocolate bark comes out so rich and satisfying. Macadamia nuts add a wholesomeness to this sweet treat that’s incredible!

For how many? Serves 16 (1.5 squares per serving)

Ingredients

  • 10½ ounces dark chocolate (65% cacao or more), chopped
  • ½ cup/4 ounces unsalted macadamia nuts
  • ½ cup/4 ounces unsalted almonds

Instructions

Place the chocolate in a heatproof bowl. Fill a small saucepan with a few inches of water and bring to a simmer over medium heat. Turn off the heat, set the bowl of chocolate over the water (the bottom of the bowl should not touch the water), and stir until melted and smooth. (The chocolate can also be melted in the microwave at half power for 1 minute, stirred, and then heated for another 30 seconds, or until melted.) 

Line a 9-by-9-inch baking pan with parchment paper. Pour two-thirds of the melted chocolate over the paper and spread evenly. Sprinkle the macadamia nuts and almonds over the chocolate and then cover with the remaining chocolate. Chill the bark in the refrigerator for at least 2 hours, or until firmly set. Remove from the pan and cut the bark into sixteen squares.

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